Microorganisms are tiny living things. Microorganisms are found all around us.

We need to use microscope too see microorganisms. Microorganisms can be useful or harmful

USES OF MICROORGANISMS Some microorganisms are used in making food - Yeast is used in making bread, say sauce, tapai and tempe Some bacteria are used to make cheese and yogurt. Bacteria and fungi that live in soil help to break down the remains of dead organisms. Its helps in fertilizing the soil for plant to growth

TYPES OF MICROORGANISMS Bacteria Virus Fungi protozoa

Microorganisms

HOW MICROORGANISMS ARE SPREAD HARMFUL EFFECTS OF MICROORGANISMS Not all bacteria are useful. Some bacteria are harmful to people Harmful microorganisms include certain bacteria, virus, fungi and protozoa. These microorganisms can cause: -illnesses -food poisoning -food to turn bad -tooth decay Some diseases caused by microorganisms can easily spread. These are called contagious diseases A contagious diseases can spread through different way: -air -food -water -direct contact

PREVENTION OF DISEASES CAUSED BY MICROORGANISMS Washing hands before handling food. Drinking boiled water. Covering our mouth when we sneeze or cough. Washing our hands after using the toilet. Covering wounds. Putting patients with easily transmittable diseases under quarantine.

BACTERIA Bacteria are very tiny They exist in different shapes, sizes, and colours Can be found in the air, in water, in soil and on the surfacethat you touch They live in your body too Can reproduce very fast under a suitable temperature, and with enough water and food Are most active in places that are warm, dark, moist and dirty. Bacteria that cause diseases called GERM VIRUS The smallest microorganisms Can be only seen using the most powerful microscope. They can infect plants, animals and bacteria Colds and flu are caused by viruses

TYPES OF MICROORGANISM

FUNGI Are the largest of the 4 types of microorganisms Mushrooms, moulds, and yeasts are the example of fungi Can get their food from dead organisms Fungi reproduce from spores Most are harmless and many are helpful

PROTOZOA Protozoa are larger than viruses and bacteria Usually live in water Most of them are found mainly in ponds, lakes, and rivers Can also be harmless or harmful

SURVIVALS OF PLANTS Plants ensure survivals of their species by dispersal of their seed or fruits The dispersal of seed are assisted by dispersal agents such as wind, water, animals, and explosive mechanism Lalang, angsana, and shorea disperse their fruits and seeds by wind Coconut, pong-pong and lotus disperse their fruit and seed by water Rambutan, watermelon, and love grass disperse their fruits and seeds by animals Rubber, balsam, chesnut, and flame of the forest disperse their fruits and seeds by explosive mechanism The fruits disperse by wind are small, light and have fine hair or wings The fruits disperse by animals are brightly coloured and have tasty flesh

SURVIVAL OF THE SPECIESES

SURVIVAL OF ANIMALS Animal ensure the survival of their species by: -taking care of their egg and young -producing a lot of eggs Examples of animals that take care of their eggs are birds, hens, snakes, and crocodiles. Mammals are animals that take care or protect their young Example of animals that lay a lot of eggs are turtles, frogs, fish, and butterflies

IMPORTANCE OF SURVIVALS OF THE SPECIES If the plants or animals cannot survive, they will face extinction The extinction of plants and animals will affect other living things that depends on them

FOOD CHAIN Animals can classified into three groups based on what they eat -animals that only eat plants are called herbivores -animals that only eat other animals are called carnivores -animals that eat plants and other animals Food chain show what different animals eat Producers are organism that produce food for other organisms in the food chain Green plants are producers Consumers are organisms that eat other organisms Animals are consumers. Animals eat other organisms to get energy In food chain, there are a few levels of consumers -First consumers (primary consumers) are animals that only eat plants (herbivores or omnivores) -Second consumers (secondary consumer) -thirds consumers (tertiary consumers) are animals that eat the secondary consumers. The thirds consumers include carnivores or omnivores
Primary consumer (herbivore, omnivore) Secondary consumer (Carnivore, Omnivore) Tertiary consumer (Carnivore, Omnivore)

FOOD CHAIN AND FOOD WEB

FOOD WEB Most animals do not depend on just one type of organism for food Many food chain can exist among different organisms in the same place Food webs show how different types of organisms living in the same place depend on each other for food Changes in the population of a certain species in a food web will affect other species in the food web The organism which is without food will eventually die Food webs are very important in keeping the environment in balance Through food webs, the number of a certain organism is controlled so that it is not too many or too few By eating different types of food, the animals can protect the survival Certain species of animals that only eat one type of food have difficulty to survive because their only sources of food may run out. for example Panda which only eats bamboo shoots Grasshopper Grass Rat Snake bird

Producer (plant)

The food chain can be represented as follows.

Green leaf

Caterpillar

Bird

ACIDIC SUBSTANCES Substances can be classified into 3 groups based on their properties. Acid Alkaline neutral Litmus paper can be used to determine whether a substance is acidic alkaline or neutral Food can be tested with litmus paper to determine whether it is acidic, alkaline or neutral We can also determine the food whether food is acidic, alkaline or neutral by tasting the food Acidic substances changes the colour of blue litmus paper to red Acidic food items have a sour taste. They include tomato, grape, tamarind and mango Acidic household items include hair conditioner and the liquid in a car battery A strong acidic substance is corrosive. This means that it can burn our skin

ACID AND ALKALI

NEUTRAL SUBSTANCES Neutral substances do not change the colour of blue or red litmus paper Neutral food items are usually salty, sweet or tasteless Examples of neutral substances include soy sauce, syrup, mineral water and cooking oil

ALKALINE SUBSTANCES Alkaline substances change the colour of red litmus paper to blue Alkaline food items have a bitter taste Alkaline food includes milk of magnesia and baking soda Alkaline household items include soap, toothpaste, liquid detergent and shampoo. These items feel soapy when we touch them with our hands

Buildings are built based on several basic shapes Structures of buildings must be: strong and stable for the safety of users beautiful

Cylinder

Most buildings are built by combining several shapes.

Cube

cuboid

STRENGTH AND STABILITY

STRENGTH OF A STRUCTURE The strength of the structure is the ability of a structure to withstand the forces that act upon it Strong structures must be able to carry heavy load and will not easily crack, shatter, break or collapse The strength of a structure depends on: -type of materials -Size of the structure -Shape of the structure STABILITY OF A STRUCTURE A stable structure will not fall easily when a force is applied on it The stability of an object or a structure depends on: A structure is more stable if it has a bigger base area A structure is also more stable if it is lower in height Shorter object is more stable compared to a taller object if they have the same base area